Wednesday, February 2, 2011

Stuffed mushrooms

I remember my mom making stuffed mushrooms when I was a kid. Mine is a much more simplified recipe, but the smell still warms the house like hers did. While most recipes add stuffing and cheese, this recipe simply uses meat. However, to ensure happy, pasture raised pigs, I had to make my own sausage. The key to Italian sausage is the fennel seeds.

Surprisingly, fennel doesn't make the meat taste at all like licorice. Instead, it adds the high notes to balance the salt and the spice of the hot pepper.

  • 1-1/2 lb ground pork
  • 1 t salt
  • 1 t powdered garlic
  • 1/4 t ground black pepper
  • 1-3/4 t ground paprika
  • 2 t vegetable oil
  • 1/5 t fennel seed
  • 1/2 t red pepper flakes
  • 40 white mushrooms
Add the spices to the meat and mix well. Let sit in the refrigerator overnight.

Remove the stalks of the mushrooms. Trim the edges from the caps.

Fill each cap with meat. Cook in an oven preheated to 425ºF for about 30 minutes. Garnish with Italian parsley.

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